Batatas Bravas Recipe

Peel and cut

Peel the potatoes (optional: leave skins on for more texture). Cut into roughly 2–3 cm (3/4–1 inch) irregular chunks; aim for similar sizes for even cooking. Rinse in cold water to remove excess starch.

Parboil

Place the potato pieces in a pot and cover with cold water. Add 1 tsp kosher salt. Bring to a boil, then reduce to a simmer and cook 6–8 minutes until the exterior is just beginning to soften but the centers are still firm (a paring knife meets some resistance). Do not overcook.

Drain and rough up

Drain the potatoes in a colander and let steam-dry for 2 minutes. Shake the colander or toss gently to roughen the edges — this creates extra surface area for crisping.

Coat for extra crunch

While potatoes steam, mix flour, cornstarch (if using), and cold water to make a thin paste. Toss the slightly damp potato pieces with the paste so they have a light dusting. This step is optional but gives an extra crispy crust.

Fry (first fry if double-frying)

Heat neutral oil in a deep pot or heavy-bottomed pan to 160°C (320°F). Fry potatoes in batches for 4–5 minutes until pale golden and tender but not deeply browned. Remove with a slotted spoon and drain briefly on a wire rack or paper towel. Increase oil temperature to 190°C (375°F) for the final crisp.

Fry (second fry)

When oil reaches 190°C, return potatoes in batches and fry 2–3 minutes until deep golden brown and very crisp. Drain on paper towels or a rack and immediately sprinkle with remaining 1 tsp kosher salt to season.

Warm 2 tbs olive oil in a skillet over medium heat. Add the finely chopped onion and cook 5–7 minutes, stirring, until translucent and beginning to brown around the edges.

Add the minced garlic and cook 30–45 seconds until aromatic (do not burn). Stir in the sweet smoked paprika, hot smoked paprika (or cayenne), and red pepper flakes if using — cook 20 seconds to bloom the spices.

Add the tomato paste and cook 1 minute, stirring, to deepen flavor. Add the chopped canned tomatoes (or passata), sherry vinegar, sugar, salt, and black pepper. Stir to combine.

Bring to a gentle simmer and cook uncovered 10–12 minutes to reduce and thicken slightly. If sauce becomes too thick, stir in up to 50 ml water or stock to reach a spoonable sauce consistency.

Taste and adjust seasoning — add more vinegar for brightness, sugar for balance, or cayenne for heat. For a smoother sauce, blend with an immersion blender or in a blender until smooth. Keep warm until serving.

Mix mayonnaise, grated garlic, lemon juice, and salt in a small bowl. Taste and adjust; if raw garlic is strong, let rest 10 minutes to mellow. Chill until ready to serve.

Place the hot, crisp potatoes on a serving platter or in a shallow bowl. Spoon several generous tablespoons of warm bravas sauce over the potatoes (serve the rest on the side).

Dot or drizzle with a little aioli if using. Sprinkle chopped parsley and dust with a pinch of smoked paprika for color and extra smoky flavor.

Serve immediately while potatoes are hot and crisp. Provide extra bravas sauce and aioli at the table.